Fresh vegetable lumpia

Filipinos refer to vegetable lumpia as “fresh” to distinguish it from “fried” lumpia. They both contain sautéed vegetables with a little pork and/or shrimp. In this version of fried lumpia–a vegetable combination I learned from an aunt–small cubes of sweet potatoes are added to create a variety of texture.

In making lumpia, store-bought wrappers are convenient. But, there is nothing like home-made egg wrappers. I used to make them with my lumpiang ubod. But my good ole teflon-coated pan has since been discarded and ordinary frying pans–even cast iron–are no good for making home-made egg wrappers. I’m sure we’ll get a new one when I start craving for lumpiang ubod.

The little extra that I added here are the sesame seeds. These little things are really wonderful. Improves the aroma AND the taste. Better than stirring in a little sesame seed oil towards the end of the cooking time.

Instructions

With a vegetable peeler, peel the sweet potatoes. Cut into 1/2″ x 1/2″ cubes and soak in cold water to prevent discoloration.

Heat a large skillet or wok. Melt the sweet-blend margarine. When hot, lightly fry the sweet potato cubes until the edges start to brown. With a slotted spoon, remove to a plate. Reheat the remaining oil and sauté the garlic until fragrant. Add the onions and cook until soft. Add the ground pork. Cook until no longer pink. Add the rest of the vegetables and the sesame seeds. Season with salt and pepper. Cook over medium heat, stirring. The water from the vegetables will be enough to cook everything. A few seconds before the vegetables are done, stir in the sweet potatoes and cook until heated through. Turn off the heat and cool for a few minutes.

Separate the lumpia (spring roll) wrappers. Place 2-3 tbsp. of vegetables at the center of each wrapper and roll, folding the sides inward. Repeat until all the wrappers are filled. Serve with soy-garlic sauce.

Quick Notes

Off the fire, mix all the ingredients together in a small saucepan. Stir until both the sugar and cornstarch are completely dissolved. The liquid will appear cloudy. Cook over medium heat, stirring often. When it reaches the boiling point, the cloudiness will start to disappear and the liquid will start to become clear. DO NOT STOP STIRRING. After about 30 seconds, the mixture will be thick and clear. Turn off the fire. Let sauce stand covered for 5 minutes to let the garlic develop its flavor. Uncover and stir.

Reader Interactions

Comments

Hi. I’m a fan.:smile:
I was checking your veggie recipe archive and I came across your fresh lumpia. I was just wondering… would it be possible to ask for your lumpia wrapper recipe? My family is what you might call lumpiaholics but after years of cooking lumpia I still use store bought wrappers. I really would like to use home cooked egg wrappers for a change. I hope you can help me.

Hi po.. i was searching for some filipino recipes last dec 07 for our christmas eve dinner when i came across your site.Since then i was hooked on your tempting site, just by looking at the pictures anyone can tell your recipe is very delish…ummh.By the way, would you mind if i asked for lumpiang ubod recipe?

I was gonna make some for Christmas but got too lazy to go to the market early in the morning when ubod is available. Di bale, soon. I used to make lumpiang ubod with my own handmade wrappers. My mom-in-law loves them hehehehe

hi Connie, I’m not a good cook but I love fresh lumpia. It’s my favorite dish but now that I’m living in a foreign country, I can hardly find that dish so I have no choice but to learn how to make it. I’m glad that I found your site and I can’t only make fresh lumpia but most if not all of my favorites dishes. Thanks a lot!

i love to cook lumpia. for the longest time i cook it with papaya and camote. but recently, i tasted one using singkamas and i love the texture.papaya when cooked was smooth…tastes good also but i like the recent discovery…singkamas.for the benefit of some who are wondering where to add peanut butter, i use it in making the sauce in case i do not have toasted peanut available.i’ll try to cook your spring rolls wrapper recipe to compliment my lumpia.we use to eat it as is with the sauce not wrapped.more power miss connie!i’m a fan!

Hi Miss Connie, a must try recipe again… I’ve tried the beef salpicao, embutido and even the chocolate coffee panna cota, it was a success!!! lined-up are skinless longanisa and fresh lumpia… no doubt, it sure rocks!!! thanks for blogging your recipes!!!

I would like to make fresh lumpia using ubod. What is ubod in english? Would i cook ubod the same way as you cooked the sweet potatoes? or is ubod a vegetable that easily cooks. I have never cooked with ubod before but i remember my childhood where we indulged in lumpiang ubod from bacolod. I was hoping to replicate the taste and the memory.

once i cooked lumpiang ubod but as i cut them into pieces it turned brown even if i soak in cold water. what can i do next time to prevent that? also, if is it ok to put a big chunk of ubod in the freezer for future use? please reply thru my email. also, please feature other ubod recipes aside from lumpia.